Aunt Toe (aka Ottolene with no middle initial) is my mother’s younger sister. We went to visit her in Bristol, VA once a year in the summer and stayed a week. She spoiled us all rotten with her wonderful cooking and hospitality. She would get upset if any of us went to stay with another relative. She wanted to “hog” us.
We would always have a picnic at her house with all the relatives. Her husband, A.H., would cook on the grill and Aunt Toe would make many of the side dishes. The other relatives always brought their specialities and things that us “out-of-towners” especially liked, for instance, Cherry Yum Yum, broccoli casserole, green beans and numerous salads and desserts. But Aunt Toe always made the macaroni and cheese. She did this because it was about the only thing her grandkids would eat. You see, Aunt Toe was a marvelous cook, however, she was blessed with a food picky husband, son and grandchildren. I believe this had to be genetic. The list would wrap around this blog of how many foods this family wouldn’t touch, try or would barely tolerate on a plate. Because she loved them dearly, she prepared the plain and the ordinary for them, when she could have been a restaurant chef.
Picky SonPicky Grandson
I intend to post numerous versions of macaroni and cheese. First and foremost, because it’s southern. It’s everybody’s favorite side dish and can be made so many different ways. Aunt Toe’s version is simple, so I will start with hers.
Aunt Toe uses Velveeta Cheese and shredded cheese in her recipe. Even though Velveeta gets a bad wrap, you have to admit, it’s still good. And, oh so cheesy!
The macaroni and cheese she made for this entry was for a family reunion that we have every July 4th weekend. Instead of her getting the family together, the cousins are doing it now and the old folks just come and relax. It is currently held at “Meadowbrook Farm”, my cousin, Eula Lee’s farm, in Bristol. Complete with a restored farmhouse, barns, farm animals, dogs, a minnow pond and a babbling brook.
The reunion always starts out with Cousin Johnny saying grace and remembering each of our deceased loved ones by name. After a few tear wipes and nose blows, we grab our Chinet and head for the table.
The next noises to be heard are lots of good belly laughs and an occasional, “Get on over here for the picture,” that always accompany a Graybeal family reunion.
Graybeal Cousins — Yes, I’m the youngest
Two matriarchs of the Graybeal Family, Aunt Toe and Aunt Ada Lynn, and me
Aunt Toe’s Macaroni & Cheese
Prepare a 16 oz. box of macaroni according to the package directions. Drain and put back into the pot.
Add 1/2 stick of butter (cut up), about 12 oz (or more to taste) of Velveeta Cheese (cut into cubes), and 1 cup or more of milk (not too thin, not too thick).
Put a large handful of shredded cheddar cheese (sharp would be best) into the pot and mix into the macaroni.
Pour mixture into a greased casserole dish.
Cover with more of the cheddar cheese and bake at 400 degrees for 20 minutes until cheese is bubbly.
Serve with sweet tea and whatever else is on the table.
Regular Cooks 